Looking for a new way to use up some of that never ending zucchini that keeps showing up in your garden? This is it … so moist and tender with enough coconut that you get a bit of crunch in every bite.
I keep a cinnamon/sugar mix in a jar – sprinkle it over your loaf before baking and you will be guaranteed an extra crispy loaf top.
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups shredded zucchini (make sure to drain well and squeeze out extra moisture)
1/2 cup brown sugar
1/4 cup white sugar
1/4 cup melted coconut oil
1/2 cup Greek yogurt (at room temperature)
1 tsp vanilla extract
1 cup shredded unsweetened coconut
Preheat oven to 350 degrees F and grease a 9 x 5 inch loaf pan. I like to set in parchment paper also for easier removal. Run it the length of the pan with a little sticking out each end – easy to grab and keep the loaf whole as you lift it out to cool.
In a mixing bowl, sift or whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
In another bowl combine sugars, coconut oil, yogurt, egg and vanilla. Blend and stir in zucchini.
Add the wet ingredients to the dry bowl, and stir JUST until combined. Do not overmix. Gently stir in the coconut.
Pour batter into loaf pan and smooth the top. Bake for 50-60 minutes. Use a toothpick to test, make sure it comes out clean before you remove the loaf from the oven. Let your zucchini bread rest in the loaf pan for 10 minutes before removing and setting it on a rack to completely cool.
The combination of yogurt and coconut oil makes this loaf so moist you won’t even notice there isn’t any butter in the recipe, or need to put it on after!